Vegetable Juice

30 tomatoes, core cut in fourths
5 sticks celery, sliced
5 carrots, sliced
5 onions, sliced

Put in large pan, cook, until veggies are mushy and soft.
Put through sieve to extract juice.
Bottle and pressure cook.  For pints: 1/2 tsp. salt, and 1/2 tsp. sugar